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Product
- FAB System 131
Eggs have long held a non-negotiable position in food manufacturing. They bind, leaven, emulsify, and enrich, offering a rare, combined complexity that makes them difficult to replace.
Today, however, the need to find viable alternatives is huge, due to soaring egg prices, avian influenza outbreaks, and shifting consumer values around sustainability and animal welfare.
For this purpose, HIFOOD has developed Fab System 131, a plant-based, powdered solution designed to reduce up to 50% of eggs in bakery products such as cakes, sponge cakes, muffins, crème pies, and up to 100% in cookies.
Fab System 131 helps to reduce costs and food safety issues related to eggs, while maintaining product quality and consumer appeal.
Thanks to its balanced and customizable composition, Fab System 131 is an egg reduction solution that helps achieve consistent results thanks to its three, uniquely combined building blocks:
1) rice flour & starch;
2) vegetable fibers;
3) and pea protein.
This ingredient system thus allows to:
Support and maintain crumb structure
Enhance viscosity and add moisture
Boost emulsification and improve overall mouthfeel
Great Taste
Delivers a pleasant mouthfeel and the same joy of eating.
Smooth Texture
Recreates the soft, light structure typical of traditional full-egg-based recipes.
Cost Optimization
Enables up to 100% egg replacement (depending on application), lowering production costs while improving shelf life and inventory control.
Supply Chain Resilience
Reduces volatility linked to egg availability and soaring market prices.
GMO-free
Perfect for customers who prioritize natural, transparently labeled products.
FAB System 131 is engineered for manufacturers aiming to reduce dependency on eggs for the production of:
Cake
Sponge cakes
Muffins and cupcakes
Crème pies and tart bases
Cookies and shortbreads
Pancakes and waffles
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